1chipotle in adobo, chopped + 1 tablespoon adobo sauce
½teaspoonground coriander
Kosher salt and freshly cracked black pepper to taste
2cupsvegetable oil
1lime
Serve with
Arbol Salsa
Mexican Crema
Lime Wedges
Cilantro
Cotija
Sliced Radishes
Instructions
Place shredded chicken, chipotle in adobo and sauce, coriander and 1 teaspoon of salt and ½ teaspoons freshly cracked black pepper in a bowl , toss to combine.
To assemble the taquitos you want the tortillas to be flexible, if your tortillas are on the stiff side you can cover them with a damp towel and microwave for 10-15 seconds. Working with one tortilla at a time place a heaping tablespoon of chicken on the lower third of the tortilla spreading it to almost each of the edges, fold the tortilla over the chicken and roll tightly, secure with a toothpick. Keep the rolled taquitos under a damp towel while rolling to avoid cracking.
Heat the oil in a cast iron skillet over medium high heat. When oil is hot carefully place ½ of the taquitos into the oil and fry till golden brown, turning to cook both sides. Don’t crowd the pan. Total time about 3-4 minutes.
Remove taquitos from oil and drain on a paper towel lined plate and sprinkle with a bit of kosher salt and squeeze of lime. Repeat frying for remaining taquitos. Serve with Mexican crema, arbol salsa and other toppings
Notes
Corn tortillas are crucial for a authentic taquito so skip the flour tortillas this time.